To my palate, pils seems more bready-grainy than pale malt and is a flavor that I find very pleasant. Why not give it a try and see what you think? Maybe up your boil time to 90 min. to take into account the pils tendency to produce sulpher compounds.

To my palate, pils seems more bready-grainy than pale malt and is a flavor that I find very pleasant. Why not give it a try and see what you think? Maybe up your boil time to 90 min. to take into account the pils tendency to produce sulpher compounds.

My palate picks up pilsner malt as raw pasta dough, but there some winy/grapey things going on with it as well. It's pretty distinct to me, in fact a hefty proportion of Pils malt says "lager" to me almost as much as fermentation profile.

As far as using Pils in a blonde with Amarillo goes, definitely give it a shot. I've brewed a few hoppy lagers and I like them a lot. Everyone's tastes are different so YMMV, but it's definitely worth a try. If you ferment cool and clean you may even be able to pass it off as a lager to the unwitting.